This is one of my all time favorite salads!  I make it 12 months of the year but as we start to hit warmer weather, the smell of fresh tomatoes and basil is not far away!  I know we’re not quite there yet for local homegrown tomatoes but I wanted to share this dish because it’s so good and when the fresh produce arrives we’ll be ready!

 During my recent “Cooking With A Southern Soul” class, I included this recipe as a salad the students could have for lunch.  It’s easy to make and travels well since it does not include mayo.  The kids and parents loved it!  Serve it up with grilled fish or chicken and you might want to double the recipe because it makes for really great leftovers.  ENJOY!




Couscous with Feta, Tomatoes and Basil

This couscous salad is easy to make and travels well since it does not include mayo.
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Course: Salad, Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Author: Donya |


  • 1 1/2 cups couscous
  • 2 cups grape tomatoes - halved
  • 4-5 basil leaves cut into strips
  • 1 1/2 cups feta cheese
  • 1/2 cup fresh lemon juice
  • 1/2 cup olive oil
  • 1 clove garlic - grated
  • 1/2 teaspoon salt - don't skimp on this
  • 1/2 teaspoon fresh cracked pepper


  • Cook couscous according to directions on container. I use olive oil and salt in the water, and the key is to use a fork and take your time - gently flaking the grains apart.
  • In a large bowl, add couscous, tomatoes and basil.
  • In a mason jar or mixing bowl, combine the lemon juice, olive oil, salt and pepper and grate the garlic over top. Mix well.
  • Pour dressing over couscous and gently mix.
  • Add feta cheese and fold into the couscous.
  • Taste and adjust salt and pepper. I use a heavy hand with the pepper in this dish - I think it brings out the flavors of the tomatoes and dressing!


Add your own extras….broccoli, asparagus, olives, grilled chicken or shrimp.
Make this recipe YOUR own!!

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